Do you have fond memories of backyard barbecues, with cheeseburgers hot off the grill and plenty of side dishes including Grammie's Potato Salad?
I know that I sure do.
And out of all the side dishes that you find at backyard bbqs, such as baked beans and cole slaw, this potato salad recipe seems to be the most popular.
Potato salad, especially Grammie's Potato Salad, is a delicious side dish enjoyed by many people worldwide as well as almost every backyard barbeque. You may be asking yourself, “Why is potato salad a popular side dish?” Well, there are a number of factors that contribute to the potato salad being a popular side dish and a great pairing with your classic barbequed cheeseburger. Let’s see why.
To begin with, the combination of mayonnaise and diced potatoes creates a chunky and creamy blend that is not only a textural delight but is also very appealing to the palate. The mayonnaise-based dressing is the most common way to hold and distribute the various seasonings. It evenly coats the pieces of potato creating a creamy and enjoyable flavor experience.
Grammie's Potato Salad dressing is much more than mayonnaise. Most potato salad dressings include the traditional ingredients such as vinegar, mustard, salt, and pepper. The addition of garlic powder, sour cream, fresh dill, pickles or more, to Grammie's basic salad dressing, helps bring your potato salad to the next level. It can be a good idea to create a tangy and acidic flavor profile for the dressing that balances out the richness of the mayonnaise and potatoes.
Grammie's Potato Salad is highly versatile and can be customized with a variety of additional ingredients, such as celery, onions, bacon, olives, and hard-boiled eggs. This versatility allows for different flavor combinations and textures, making it a dish that can be enjoyed in many different ways and with many different main courses. But don't go too crazy. Grammie may be a little offended if you venture too far off base.
While there are many different variations of potato salad, the basic ingredients and preparation method for Grammie's Potato Salad, or the classic potato salad, are relatively simple. This makes your homemade potato salad an accessible and easy-to-make dish that can be enjoyed by people of all ages and cooking skill levels.
But most of all, Grammie's Potato Salad is frequently associated with picnics, barbecues, and other social gatherings. I am also sure that many of you have fond memories of your Mom’s or Grandmother’s potato salad which frequently graced the table during your youth. This nostalgic connection can make the classic potato salad a comforting and enjoyable dish for many.
Now, people frequently ask, “is potato salad a healthy dish?” Yes, it can be, but it depends upon the ingredients used and the portions. Traditional potato salad recipes often include mayonnaise, which is high in fat and calories. Many of the ingredients, potatoes, vegetables, eggs, etc., are considered healthy. So, If you are looking for a “healthy” version of potato salad, look for ways to reduce fat in the overall dish and the calories per serving. The simplest way to make potato salad more "healthy" is to reduce the amount of mayonnaise and perhaps increase the proportions of other ingredients. Experiment with changing the recipe and find a balance of ingredients that works well for you.
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Ingredients for Grammie's Potato Salad Recipe
- 1100 g red or Yukon Gold potatoes
- 6 Eggs
- 150 g celery
- 200 g dill pickles (dill or sweet)
- 50 g red or yellow onion
- 175 g mayonnaise
- 10 g prepared mustard
- 1 tbsp apple cider vinegar
- 5g granulated garlic
- 4g salt
- 3g black pepper
- 3g smoked paprika
Optional Ingredients
- 225 g bacon
- 100 g sliced olives
- 60 g red bell pepper
- Substitute Dijon mustard for yellow mustard
Directions for making Grammie's Potato Salad
Place the potatoes in a stock pot and cover with cold water. Bring to a boil over medium heat. Reduce heat and lightly simmer until potatoes are fork tender. Rinse potatoes in cold water. Place potatoes on a baking sheet and allow to cool until potatoes can be handled.
Using a small knife, remove the skin from the potatoes. Return peeled potatoes to the baking sheet and place in the refrigerator to cool for about one hour.
In a medium saucepan, bring 1 inch of water to a boil. Gently place the eggs into the boiling water being careful not to crack the eggs (or burn yourself). Allow the water to return to a boil. Reduce heat to low and cover with a lid. Cook for approximately 10 minutes.
After the eggs are cooked, rinse with cold water to stop the cooking process. Place the eggs into a bowl and place in the refrigerator for approximately 30 minutes. Remove the eggs from the refrigerator and peel the eggs. Rinse the eggs to remove any bits of eggshell and membrane. Return the eggs to the refrigerator to cool for about one hour.
While eggs and potatoes are chilling, prepare the other ingredients for the potato salad and set aside; medium dice the celery and dill pickles, finely dice the onions, and include any optional ingredients. In a mixing container, combine the mayonnaise, prepared mustard, apple cider vinegar, granulated garlic, salt, and pepper.
When the potatoes are chilled, dice into approximately ½ inch cube and place in a mixing bowl. Add the celery, pickles, and onions. Add the mayonnaise mixture and stir to combine.
Using a large wooden spoon, mix vigorously and use the spoon to smash some of the potatoes against the side of the mixing bowl. This will give the potatoes a creamier texture and provide a more pleasant transition from the larger potato pieces to the smaller vegetables. Another option is to use a gloved hand to gently smash some of the larger potato pieces while mixing the ingredients together.
Rough chop four (4) of the eggs, reserving two (2) for later use. Add the chopped egg to the potato mixture. Gently combine the eggs using a wooden spoon or your gloved hand.
Once the potato salad is combined, lightly smooth the surface with a wooden spoon or spatula. Take the remaining two (2) eggs and slice using a knife or an egg slicer. Decorate the top of the potato salad with the sliced eggs. Lightly sprinkle the eggs and the top of the potato salad with paprika.
Chill for about two hours before serving.
